Sushi + Chinatown

Surfaces that touch food weren’t cleaned and sanitized.

Inspector’s note: Inside of ice machine not clean. Observed the inside panel of the ice machine unclean. Slimy substance on panel. Employee cleaned on site and manager called company out to service machine. Priority foundation violation 7-38-005 issue for food requirements.

Surfaces that touch food weren’t cleaned and sanitized.

Inspector’s note: Observed low temperature dishwashing machine near the greeter desk in use at the time, not properly sanitizing dishware. Strength of sanitizer (chlorine) at the time of inspection was 0 ppm. Instructed not to use until equipment is properly sanitizing. Placed a tag on unit and instructed to read comments for tag removal instructions. Priority violation 7-38-025, citation issued

Food held without temperature control wasn’t tracked by time as required.

Inspector’s note: Observed improper documentation for time as a public health control for the tcs food items on the conveyor belt. Food items such as sake nirgiri, hotate nirgiri, maguro nigiri, california masago maki, fiesta roll, new featured fish not listed, california maki. Food log provided was not dated, the food items on the conveyer belt were not labeled with times acknowledging staff the 90 minute grace period had lasped, and a new featured item was on the conveyor belt and not on the log. Manager voluntarily discarded product approximately 10lbs at $100 worth of product discarded. The conveyor belt was reloaded with food items with time stamps. Instructed to put times on food items to be able to properly rotate food off of the conveyer belt and provide proper documentation with dates and accurate times food items are placed on conveyor belt to meet monitoring log procedures provided. Priority…

Hand sinks were missing, blocked, or not stocked with soap and towels.

Inspector’s note: 5-203.11 observed no hand washing sinks at the service stations located in the customer dining area serving hot soups. Instructed to provide hand washing sinks or remove all hot holding units and only serve food and drink from food prep areas that contain hand washing sinks. Priority foundation. Citation issued 7-38-030(c).

Food held without temperature control wasn’t tracked by time as required.

Inspector’s note: 3-501.19 observed about 50 lbs of sushi at a improper temperature ranging from 70.4f-73.4f being stored on a conveyor belt for consumption and used as time as a temperature control. Instructed to never allow tcs foods to exceed 70f when using time as a temperature control and to discard and denature said tcs foods. Manager discarded said foods during the inspection. Priority foundation. Citation issued 7-38-005.